Organic acid is one of the most important substances affecting the quality of banana fruit.In this study,the different genotypes of ‘Baxijiao’ and ‘Fenjiao’ fruits were used to investigate the changes of organic acids compositions and contents during fruits development and postharvest by HPLC method.The results showed that eight organic acids were identified from ‘Baxijiao’ and ‘Fenjiao’ fruits,in addition,tartaric acid was only detected in ‘Baxijiao’,which was not detected in ‘Fenjiao’.The content of total organic acid presented a ‘down-up-down’ trend with the ‘Baxijiao’ fruit development,in contrast,the content of total organic acid in ‘Fenjiao’ showed gradually upward trend during fruit development.There were obvious differences in the contents and components ratio of organic acids in edible fruits from ‘Baxijiao’ and ‘Fenjiao’.The quinic acid,malic acid and fumaric acid were mainly accumulated in the ‘Baxijiao’ fruits,the ratio of three kinds of acids in total organic acids was 23.84％,18.71％ and 17.09％ respectively.‘Fenjiao’ fruits are rich in citric acid,quinic acid and malic acid,the ratio of three types of acids in total organic acids was 34.10％,27.27％ and 16.75％,respectively.This result provides theoretical basis for further studies on flavor formation and organic acid metabolism pathway of banana fruit.
Musa acuminata L.AAA group cv.‘Baxijiao’M.acuminata L.AAB group cv.‘Fenjiao’Organic acidFruit developmentPostharvest
NETL
NSTL
维普
万方数据
